| Jun 5, 2012
| 2:43 PM
Rhee Lightner of Williamsport is adventurous in the kitchen. She loves to bake.
It can be challenging enough to bake a light, fluffy cake, but Lightner faces an additional challenge: She's vegan, and doesn't use eggs or dairy in her cooking.
| Jul 14, 2012
Your family doctor doesn't work with a teleprompter. And there wasn't a live studio audience the last time you put on a hospital gown — thankfully. Television is great for sports, reality shows and reruns of "The Big Bang Theory," but if you're...
| Feb 8, 2012
| 10:41 AM
Simple & Easy Collard Greens with Crispy Turkey Bacon
Recipe by: Chef Huda
Simple & Easy Collard Greens
2 lbs Collard Greens-Chopped
1 Large Onion-Chopped
3 cups Vegetable stock
4 Cloves of Garlic-Minced
1/2 cup Apple Cider Vinegar
| Dec 6, 2012
| 5:46 AM
The food offerings at the 41st annual lighting of Mount Vernon's Washington Monument on Thursday will be more diverse than ever, according to Michael Evitts of the Downtown Partnership, one of the event's organizers.
Clustered in a holiday village in the...
| Nov 15, 2012
| 10:20 AM
Victoria Gastro Pub Executive Chef Joe Krywucki reflects:
Seasonal cooking is always best, especially when you have access to high quality ingredients. We use an all-natural Duroc pork, which has a superior flavor and tenderness, and local Baugher’s...
| Oct 2, 2012
| 8:11 AM
PHL17's Zachery Lashway shows us how to make apple cider at one of our nation's historic apple mills.
| Dec 23, 2010
| 1:31 PM
Greek Yogurt Cheesekcate With Ouzo Poached Figs
15 plain melba toasts (about 4 ounces; not Melba "snacks")
One-third cup walnut halves
2 tablespoons extra-virgin olive oil
14 ounces reduced-fat Neufchâtel cream cheese
1 1/3 cups sugar
| Sep 21, 2011
| 8:35 AM
Vinegar is one of humanity's oldest condiments, and when it comes to mealtimes, it can be among the home cook's best friends.
Vinegar is made by acetic fermentation, a process that basically converts alcohol into acid. Most countries produce their own...
| Aug 22, 2011
| 4:32 PM
My hair is in tip top shape at the moment. It’s not fried from sun or chlorine. Nor is it crunchy and brittle from salt water. I’m not bragging. It’s quite the contrary actually. My mid-back length strands are in......
| Dec 22, 2009
| 4:32 PM
Something about the holidays compels people to write lists. Maybe that's why we've been bombarded lately with "five things" pitches that consist of five tips and tricks to get or stay healthy through the holidays--you know, de-stress, avoid the 5-pound......
| Sep 28, 2010
| 6:10 AM
Myra has a event tonight!
Chicago Gorumet Dinner
At the Blackbird 619 W. Randolph Chicago, IL 60661 312-715-0708
To purchase a copy of the book:
The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet